Karakteristik Kimia dan Fungsional Tepung Biji Durian Termodifikasi (Durio zibethinus Murr)
ABSTRAK
M. Azmi Al Zuhri : Karakteristik Kimia dan Fungsional Tepung Biji Durian
Termodifikasi, dibimbing oleh Setyohadi dan Ridwansyah.
Penelitian ini bertujuan untuk mengetahui pengaruh ragi terhadap mutu
tepung biji durian termodifikasi. Penelitian ini menggunakan metode rancangan acak
lengkap dengan dua faktor yaitu jenis ragi : J1 = ragi tape, J2 = laru tempe , J3 =
kombinasi (ragi tape dan laru tempe) dan konsentrasi ragi : K1 = 0 %, K2 = 0,2%, K3
= 0,4%, K4 = 0,6%. Parameter yang dianalisa adalah kadar air (%), kadar abu (%),
kadar lemak (%), kadar serat (%), kadar protein (%), daya serap air dan minyak
(g/g), derajat asam (ml/g), kadar pati (%) dan baking expansion (ml/g).
Hasil penelitian menunjukkan bahwa jenis ragi memberikan pengaruh berbeda
sangat nyata terhadap kadar air, derajat asam, pati, baking expansion dan memberikan
pengaruh nyata terhadap kadar abu. Konsentrasi ragi memberikan pengaruh berbeda sangat
nyata terhadap kadar air, kadar abu, kadar lemak, kadar serat, kadar protein, derajat asam,
daya serap air dan minyak, pati dan baking expansion. Interaksi kedua faktor memberikan
pengaruh berbeda sangat nyata terhadap derajat asam dan baking expansion. Ragi tape serta
konsentrasi ragi 0,6% memberikan karakteristik mutu yang paling bagus terhadap tepung biji
durian termodifikasi.
Kata kunci : Biji durian, tepung biji durian termodifikasi, jenis ragi
ABSTRACT
M. Azmi Al Zuhri : Characteristics of modified flour from durians seeds, supervised
by Setyohadi and Ridwansyah.
The research was aimed to find the effect of yeast on the quality of modified flour
from durians seeds. The research had been performed using a completely randomized
design with two factors namely kind of yeast J 1 = yeast of tape, J 2 = yeast of tempeh,
J 3 = combination of yeast of tape dan yeast of tempeh and yeast concentration :
K1 = 0 %, K2 = 0,2%, K3 = 0,4%, K4 = 0,6%. Parameters analyzed were water content,
ash content, fat content, fiber content, protein content, water and oil absorption,acidity
degree, starch content and baking expansion.
The results showed that the kind of yeast had highly significant effect on water
content, acidity degree, starch content, and had significant effect on ash content.
Concentration of yeast had highly significant effect on water content, ash content, fat
content, fiber content, protein content, water and oil absorptio, acidity degree, starch
content and baking expansion. Interaction of the two factors had highly significant effect on
acidity degree and baking expansion. Yeast of tape and concentration of 0,6% yeast gave
the best quality characteristic of modified flour from durians seeds.
Keywords: Durians seeds, modified flour from durians seeds, kind of yeast
Universitas Sumatera Utara
M. Azmi Al Zuhri : Karakteristik Kimia dan Fungsional Tepung Biji Durian
Termodifikasi, dibimbing oleh Setyohadi dan Ridwansyah.
Penelitian ini bertujuan untuk mengetahui pengaruh ragi terhadap mutu
tepung biji durian termodifikasi. Penelitian ini menggunakan metode rancangan acak
lengkap dengan dua faktor yaitu jenis ragi : J1 = ragi tape, J2 = laru tempe , J3 =
kombinasi (ragi tape dan laru tempe) dan konsentrasi ragi : K1 = 0 %, K2 = 0,2%, K3
= 0,4%, K4 = 0,6%. Parameter yang dianalisa adalah kadar air (%), kadar abu (%),
kadar lemak (%), kadar serat (%), kadar protein (%), daya serap air dan minyak
(g/g), derajat asam (ml/g), kadar pati (%) dan baking expansion (ml/g).
Hasil penelitian menunjukkan bahwa jenis ragi memberikan pengaruh berbeda
sangat nyata terhadap kadar air, derajat asam, pati, baking expansion dan memberikan
pengaruh nyata terhadap kadar abu. Konsentrasi ragi memberikan pengaruh berbeda sangat
nyata terhadap kadar air, kadar abu, kadar lemak, kadar serat, kadar protein, derajat asam,
daya serap air dan minyak, pati dan baking expansion. Interaksi kedua faktor memberikan
pengaruh berbeda sangat nyata terhadap derajat asam dan baking expansion. Ragi tape serta
konsentrasi ragi 0,6% memberikan karakteristik mutu yang paling bagus terhadap tepung biji
durian termodifikasi.
Kata kunci : Biji durian, tepung biji durian termodifikasi, jenis ragi
ABSTRACT
M. Azmi Al Zuhri : Characteristics of modified flour from durians seeds, supervised
by Setyohadi and Ridwansyah.
The research was aimed to find the effect of yeast on the quality of modified flour
from durians seeds. The research had been performed using a completely randomized
design with two factors namely kind of yeast J 1 = yeast of tape, J 2 = yeast of tempeh,
J 3 = combination of yeast of tape dan yeast of tempeh and yeast concentration :
K1 = 0 %, K2 = 0,2%, K3 = 0,4%, K4 = 0,6%. Parameters analyzed were water content,
ash content, fat content, fiber content, protein content, water and oil absorption,acidity
degree, starch content and baking expansion.
The results showed that the kind of yeast had highly significant effect on water
content, acidity degree, starch content, and had significant effect on ash content.
Concentration of yeast had highly significant effect on water content, ash content, fat
content, fiber content, protein content, water and oil absorptio, acidity degree, starch
content and baking expansion. Interaction of the two factors had highly significant effect on
acidity degree and baking expansion. Yeast of tape and concentration of 0,6% yeast gave
the best quality characteristic of modified flour from durians seeds.
Keywords: Durians seeds, modified flour from durians seeds, kind of yeast
Universitas Sumatera Utara